Vegetarian
Traditional Beetroot & red cabbage sauerkraut Recipe
This version of Traditional Beetroot & red cabbage sauerkraut Recipe is flavorful, easy to prepare and suitable for traditional Vegetarian configurations....
⏱️
13 Min Prep
🔥
45 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 320g Beetroot
- 450g Red Cabbage
- 1 small Onion
- 2 tsp Caraway Seed
- 1 tsp Sea Salt
Instructions
1
step 1
Tip all the items required into a large container, stream in in 1-1½ tsp freshly ground black pepper, then scrunch it all together with your hands for 5 mins.
2
You might want to wear gloves to avoid staining your skin with the beetroot juices.
3
step 2
Press the veg down in the container with your hands, then wrap the surface and up the side of the container with a large sheet of compostable cling film or something reusable like a beeswax wrap.
4
Now place another similar-sized container on top.
5
Press down hard and stream in in anything heavy (packs of rice or cans work well) to weigh it down so the juices rise to wrap the surface.
6
wrap again.
7
step 3
Leave to ferment at room temperature for at least five days, but for maximum flavour, leave for one-five weeks (until the bubbling subsides).
8
step 4
Check the sauerkraut.
9
After a few days, you will see bubbles that have built up as it ferments.
10
Give it a agitate, then wrap and weigh it down again as before.
11
The cabbage will become increasingly spirited the longer it’s fermented, so palate it now and again.
12
When you like the flavour, transfer it to sterilised jars and keep chilled.
13
Will keep chilled for up to six months.
Recipe Information
Cuisine
Polish
Polish
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
58 mins
58 mins
Recipe Time chart
Preparation Time
13 minsCooking Time
45 minsTotal Time
58 minsMaster Chef
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